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Asparagus Recipes
Snap Pea Tart
This ricotta tart is topped with roasted asparagus and sliced raw snap peas for a fresh crunch.
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Ingredients
1 ball pie dough (see recipe for Old Fashioned Pie Dough)
1 cup ricotta cheese
1 lemon, zest and juice
3 sprigs dill, chopped
1/2 lb asparagus, cut into 1" long pieces
1/2 lb snap peas
Method
Roll the pie dough into a 14 inch round that is 1/8" thick
Combine the ricotta, lemon zest, juice, and chopped dill with a big pinch of salt and grind of black pepper
Schmear the ricotta in the center of the pie dough leaving a 3 inch boarder around the edge
Scatter the sliced asparagus over the ricotta and lightly press into the cheese
Season with an extra pinch of salt and black pepper
Fold up the edges of the dough up and around the ricotta to make a folded crust all around the ricotta
Chill for 30 minutes
Preheat oven to 400F and bake the tart until the bottom crust is cooked through (about 35 minutes)
Meanwhile, slice the peas into 1/4" wide pieces
Just before serving toss the peas with a glug of olive oil and pinch of salt
Top the tart with the peas, slice, and serve
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